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Categories:Viewed: 57 - Published at: 7 years ago
Ingredients
- 4 lb. beef pot roast
- 2 c. cider vinegar
- 2 c. water
- 12 peppercorns
- 4 bay leaves
- 4 whole cloves
- 1 1/2 tsp. salt
- 12 carrots, cut in strips
- 6 onions, sliced
- 12 gingersnaps, crushed
- 1 Tbsp. sugar
Method
- Place meat in bowl; set aside.
- Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan. Heat to boiling.
- Remove from heat; cool slightly.
- Pour mixture over meat; cool.
- Cover tightly and put in refrigerator.
- Marinate for five days; turn meat once a day.
- Remove meat from marinade and drain thoroughly.
- Strain and reserve juice.
- Using a Dutch oven, brown; add 1 cup marinade, carrots and onions.
- Bring rapidly to a boil; cover tightly and simmer about 2 hours, or until tender. Remove meat and add gingersnaps and sugar into liquid in Dutch oven.
- Simmer for 10 minutes.
- This makes delicious gravy.
